Step 1

Combine cornflour and 1/3 cup (80ml) cold water in a bowl. Add soy sauce, Chinese rice wine, sugar and five-spice, and mix well. Meanwhile, heat the oil in a wok over high heat until smoking.

Step 2

Add the vegetables and stir-fry for 2 minutes. Add sauce mixture and stir-fry for 2 minutes or until vegetables have softened but are still crunchy, and sauce has thickened.

Step 3

Divide the stir-fry among serving plates and serve with steamed rice.